Krvavice are blood sausages produced mostly throughout continental Croatia, especially in the regions of Zagorje, Istria, Dalmatia, and Slavonija-Baranja. Apart from Croatia, the sausages are also commonly consumed in Slovenia and Serbia. They're made by cooking pork blood, skin, and offal with rice and either buckwheat, barley, or cornflour, unlike most other European blood sausages that use oats or oatmeal as fillers.

However, there are numerous varieties of krvavice and every cook has his own recipe, so the ingredients may vary. The names also vary, and they're also called divenice, devenice, or kulenice. These sausages are traditionally consumed during winter when they are often accompanied by sauerkraut and a combination of boiled potatoes and sautéed onions known as restani krumpir.